Brunswick Stew - cooking recipe

Ingredients

4 lbs whole chickens, cut up AND
2 -3 chicken breasts, with bone
2 onions, cut in quarter chunks
3 stalks celery & leaves
2 bay leaves
3 slices country bacon or 3 slices salt pork
1 1/2 teaspoons poultry seasoning
2 quarts water
12 whole cloves
1 (1 lb) package frozen green beans
4 cups canned tomatoes
1 dash cayenne pepper (3 grains )
1 (1 lb) package frozen lima beans
3 cups white potatoes, peeled & cut into cubes
1 lb frozen corn kernels
canned chicken broth
salt & pepper
1 tablespoon catsup
1 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
breadcrumbs

Preparation

Place first 8 ingredients in large pot & bring to boil.
Add more water if necessary to cover chicken.
Turn heat low & cook slowly until chicken is tender & falls apart.
Remove chicken from stock & cool.
Discard skin & bones.
Shred meat & set aside.
Return chicken stock to pot.
Add green beans & tomatoes.
Bring to boil & simmer uncovered for 2 hours.
At this time, add cayenne, lima beans, & potatoes.
Continue cooking for about 30 minutes, then add corn & cooked chicken.
Stir often & thin with additional canned chicken broth as needed.
Continue cooking until corn is done & flavours are well blended.
Add catsup, Tabasco, & Worcestershire.
Taste for seasoning.
Serve in large soup bowls topped with bread crumbs.
Freezes well.